Posted on Wed, 19 Oct 2011
The Place For Serious Beef Lovers In Hong Kong
When it comes to good steaks in Hong Kong, Shore seems to know what it’s all about. The bar and restaurant complex at L Place has just launched Shore Steak, a premium steakhouse on its upper floor. It’s a must-go for carnivores as the restaurant boasts its own in-house dry-aging facility – a hardcore service and a fine rarity among restaurants in this region – and flags serious gastronomy! How so? Such a facility produces beef that are extra tender with melt-in-your-mouth textures.
“Not everyone realizes that steak, just like wine, benefits from a certain amount of properly controlled aging. The quality of dry-aging is as important as the quality of the meat itself and no one else in Hong Kong understands this process better than we do,” says Shore Steak’s Executive Chef Jason Black, “The ten minutes you spend enjoying the perfect steak actually takes us up to about 10 weeks to prepare.”
You’ll get dry-aged cuts like grass-fed Porterhouse, premium tenderloin, striploin, rib-eye and Bone-in Cowboy Rib Steak for two.
Another big plus – they know exactly where their meats come from, which shows an impressive attention to detail on quality. On its menu are free-range beef from renowned breeders in Tasmania and New South Wales in Australia, and other free-range selections from Scotland and the United States. Examples are prime organic grass-fed and dry-aged steaks from award-winning Cape Grim Farms in Tasmania and Rangers Valley Farms in New South Wales; grass-fed Scottish Premier cuts and USDA prime all natural beef from Cedar Farms and Shogo Takeda Wagyu in USA.
If steaks are not your thing, this steakhouse offers equally fine alternatives like Australian lamb rack (HK$348), Hazeldene Farms free range chicken (HK$238), Kurobuta double thick pork rack chop (HK$298), slow-cooked baby back pork ribs (HK$238), braised Cape Grim beef short ribs (HK$288) and ‘Big Burger’ of 10oz home-ground beef, applewood smoked bacon, portobello mushrooms and gruyere (HK$228).
Appetisers include organic chicken terrine (HK$168), USDA prime beef carpaccio (HK$188) and signature steak tartare (HK$148), and look out for the beefy tasting platter of steak tartare, carpaccio, chicken terrine, foie gras and Parma ham (HK$198). There’s also plenty of seafood on the menu too, but I didn’t think to expound on it, as beef is, after all, its sole reason for being!
4th floor, L Place
139 Queen’s Road, Central, Hong Kong
Tel +852-2915-1638
